1 (18 1/2 oz.) box yellow cake mix
1 (3 1/4 oz.) pkg. instant vanilla pudding
1/2 c. orange juice
1/2 c. Wesson oil
1/2 c. creme de menthe
4 eggs
1 c. Hershey's chocolate syrup

Combine cake mix, pudding, orange juice, oil, and creme de menthe. Add eggs, one at a time, beating about 10 minutes at medium speed. Pour 2/3 of this mixture into a greased and floured 10 inch Bundt pan. Add chocolate syrup to remaining batter and pour over the other batter. Bake at 350 degrees for 1 hour. Cool and frost.

CREAM CHEESE FROSTING:

11 oz. cream cheese, softened
1/2 stick butter
1 tsp. vanilla
1 lb. box confectioners' sugar, sifted
2 tbsp. creme de menthe
Chopped nuts (optional)
Coconut (optional)

Combine cream cheese and butter, mixing well. Add vanilla, stir in confectioners' sugar, and beat until smooth. Stir in creme de menthe, nuts, and coconut.